Method

1. For the rub, combine all dry ingredients in spice mill and blend until smooth and well
combined, taste and adjust as necessary. You can store the spice mix in an airtight container
for up to 6 weeks in a cool, dry, and dark place.
2. The night before you want to smoke the brisket, trim excess fat off the brisket so there is an
even 1⁄4 thick fat layer on it. Also, remove any extremely hard fat chunks. These chunks will
not cook and will give the brisket a strange texture.
3. Rub the brisket with a light coating of vegetable oil. Massage the oil into every part of the
meat (including the fat). Apply dry rub generously to the brisket. Ensure that the rub forms
an evenly distributed layer of seasoning all over the brisket. Wrap the brisket tightly in cling
film and store in the fridge overnight.
4. Take the brisket out of the fridge two hours before you want to cook it and allow it to come
to room temperature slowly.
5. Prepare the smoker for indirect heat and allow all charcoal to ash over before adding brisket
to smoker. If using an indirect firebox, build a small fire with charcoal and wood to ensure
even indirect heat and smoke throughout the BBQ.

6. Unwrap the brisket, and pat it dry with paper towels, apply another coat of the dry rub
generously to the brisket. Ensure that the rub forms an evenly distributed layer of seasoning
all over the brisket.
7. Place the brisket fat side up in the BBQ to allow the rendering process to drip the fat back
into the meat and keep it moist. Cook the brisket at 120-150°C cabinet temperature for 2 3⁄4 -
3 hours per kg.

Tips

 

 

 

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